Cleaning Methods for Low Water Activity Food, the Successful and Less Successful

There are three basic cleaning techniques relative to food manufacturing production line equipment in a dry environment: dry cleaning, controlled wet cleaning and wet cleaning. Limiting the introduction and use of water is one of the primary means of controlling pathogens in low moisture food establishments.

The way to effectively clean is driven by the appropriate target level of clean: there are different zones in a plant and different foods that present more or less risk. Based upon these considerations, there are different areas of a facility that require different “target levels of clean”: the target level of clean will determine the method of cleaning required.

In addition to discussing “target levels of clean”, this presentation will discuss cleaning technologies or alternative approaches using available technologies, such as dry steam, dry ice, etc. to clean and disinfection manufacturing equipment, and provide examples that industry can relate to.